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The Commoner.
HAKCH 20, 1003.
cfuifum. Mm y nnn r m w w " pt wr w j ' w
;wltli lard, to keep tho meat from the
air, and prevent its molding, when
'you have occasion to use any of it,
fake out what you require, melt tho
lard off, and pour the melted lard over
Ethe meat again. Journal of Agricul
ture Cook Book.
To cure beef by drying: Get good
hoof the tnnrlp.r si do of the round, of
I course and for twenty pounds of
beef, use one pint of salt, one tea-
$ spoonful of saltpetre, and a quarter
of a pound of brown sugar. Mix well,
and rub the beef well with one-third
fe&bf tho mixture on each of three suc
cessive days, then let lie in the liquor
lit makes for six days, then hang up
land dry. This, for a small quantity;
ifor a large quantity, letting lie in a
fgood pickling brine for three weeks
Ibefore hanging, is recommended.
-Ml
'Tho Primer Class."
The little lassie is not quite nine
years old: she came to us a year ago
-just a little, homeless waif, whose
grery helplessness appealed most
trongly to our hearts. She has an
ntelligent face, and wide, bright eyes.
pne nas learneu many uirmy wuyu.
he is learning to cook, and greatly
rides herself on her fine-grained,
'fljreamy-white mashed potatoes. She
lias already learned that tho coffee-
mot must be well washed, scalded and
aired, every time it Is used; that the
$: .,," , '. coffee must be fresh ground, the water
' ;.'fresh boiled, a heaping tablespoonful
i,; or grouna couee to eacn cup ot wa-
v,!ter, ana "one lor tne pot;" tnat tne
lLr coffee, when poured Into the cup, must
be a clear amber color, with no muddy
dregs, or rank smell caused from
over-boiling.
Rlio Tine lonrnofl that thn lirpnrl miist
fro sliced evenly, with no thick-and-thin
edges or disorderly chips, and
that only what will be eaten at one
meal must be cut at one time
stacked nicely on tho bread-plate,
where papa can reach it for serving.
while the remainder of the loaf, if
any, must be wrapped in tho bread
f cloth and put in the close-covered tin
F.box. She has learned that this box,
when empty, must be washed, scalded
and left open so as to be ready for
the next batch of baking, which is to
be wrapped in a fresh, clean bread-
cloth.
She has learned that the dishes must
(not be tossed onto the table, helter
Iskelter, but that, after the cloth is
laid straight and even, every dish
has a place of its own, and is a "mis
fit," if found anywhere else; that any
H9HHX
a
WAS REFUSED LIFE INSURANCE
Rejected on Account of "Coffee Heart."
Life insurance companies have fully
established the fact that the use of
coffee causes an organic derangement
of the heart, shortening the long beat
and imperiling life. For this reason
habitual coffee drinkers are refused
life insurance In many cases. A well
known merchant of White's Creek,
Tenn., proprietor of a large store
there, says: "Three years ago I was
examined for life insurance and to my
surprise was rejected because my
heart action was at times out of place
lo beats in GO.
"I consulted several good doctors
and was" invariably asked by them,
Do you drink ardent spirits? use to
bacco? or drink coffee?' to the first I
answered "Very little' to the second
No' to the last 'Yes' and they would
all say 'Quit coffee.'
"I determined to do this. I had
read about Postum Cereal Coffee and
bought and used it and I liked it as
well as the best of real coffee and as a
result of its use in place of coffee 1
find myself without a skip of my
heart action and I can get insurance
on my life cheaper by 25 per cent
(notwithstanding the advance in age),
than I could when I first commenced
using Postum." Name furnished by
Postum Co., Battle Creek, Mich.
dish that la In the least "cloudy" or
dirty, Is a decided misfit, place it
where she may.
Sho has learned that the sugar
bowl must "shine," and be freshly
nlled, tho salt cellars attended to, tho
popper in order, the toothpicks in
place, and knife, fork and spoon
nicely laid at each plate. She often
forgets tho napkins, as sho never used
any until sho came to us, and there
is so much to learn.
Sho has learned a great deal more
than I have told you, and sometimes,
when I am very busy at tho type
writer, she will think to surprise mo
with little kindnesses not down on
the program. One day, knowing I
was very busy, and that I had a se
vere headache; to help mo she slipped
away to the kitchen and made me a
nice cup of coffee: thinking to make
it extra nice, she put the cream and
sugar in, and brought it to my desk,
saying, "Hero, mamma, is a nice cup
of coffee for you; I put tho thickest
cream I could find In it"
Gratefully I accepted tho offering,
but saw at a glance that something
was wrong. "Where did you get the
cream, Oma?" I asked. "I took it
from the top of the cream jar," she
answored. And so she had; in her
zeal, she had gone to tho sour cream
jar and taken her cream from that I
explained the mistake to her, and
now, when she wants to surprise me,
she knows where to get the cream.
Gradually, insensibly, my little girl
is learning her housekeeping lessons;
as the years go by, along with her
"book"' schooling, she will acquire
other knowledge that will make life
broader, deeper, brighter, because of
her practical understanding of tho laws
of successful home-making; while 1,
perhaps dependent upon her for the
comforts of a feeble old age, will look
back to these "primary" lessons, feel
ing that I have proved myself a
faithful steward" In dealing with the
interests of this little, helpless child.
Little Helps.
Eggs should not be beaten until the
last possible moment before using; in
using the Dover beater hold it as
nearly horizontal, instead of perpen
dicular, as possible, and the amount
of foam will be greatly increased.
Eggs should be thoroughly chilled be
fore beating; baking powder should
be sifted with part of the flour and
added with the white of egg at the
last
Unless otherwise specified, all flour
should bo sifted once before meas
uring. Coarse granulated sugar
makes a heavy cake, with a hard,
sticky crust; powdered sugar makes a
tight, close-grained cake, and, meas
ure for measure, not so sweet as the
granulated; by weight there is little,
if any, difference.
Coarse texture, with large holes,
shows insufficient beating and too
large a measure of baking powder. In
some dark cakes brown sugar may be
used, but finest granulated is better
for all kinds.
For greasing pans in which cakes
are to be baked, use only sweet lard or
unsalted beef fat, as butter scorches
so easily; line the pans and grease the
paper very little; if the paper is very
thin, do not grease at all; if your oven
is inclined to burn on tho bottom, or
in baking pound cake or fruit cake,
several thicknesses of paper may be
used as many as half a dozen, in the
bottom, but only the layer next the
cake should be greased.
Vegetables, or food rich In starch,
should never be stewed; they must
be cooked in- water at tho boiling
point; otherwise, they will be a heavy,
water-soaked and Indigestible mass.
Some house-wives buy inferior meat
on account of the waste of fat that is
always found in good meat When
tbii fat la wasted, it is the fault of
the cook, who does not know how to
use it Tho fat should be trimmed
off all raw or cold beef, cut in small
pieces and set in an iron pan, over a
rather slow fire; as soon as it begins
to melt, skim tho melted part off with
a spoon or ladle, and turn it into a
stone jar, which you must cover
when cool, and set in a cool, dry, dark
place; tho fat skimmed off of tho
broth of boiling meat, and that ren
dered as above is much superior to
lard to fry with; lard spatters; beef
fat does not
Many cooks drop into their boiling
soups bits of biscuit, or other dough,
with tho inevitable result of having,
instead of nico dumplings, little hard
lumps of heavy dough; this is a cer
tain result of dropping dough info
boiling liquid. Lay the bits of dough
in a steamer over tho soup for ten
minutes, and they will bo ready tor
servo, light and delicious, but must
be served immediately.
The Breakfast Table.
Breakfast, although tho simplest
meal of tho day, demands as much
care in the setting of the table as if
guests were present The appetlto
at breakfast has to be tempted, not by
an elaborateness of courses, but with
daintiness of service and general at
tractiveness of everything. As a rule,
everything Is put on the table for this
meal; nothing is served from tho side,
all tho dishes being set In their order
before tho master and mistress of tho
house. At each cover lay a service
plate, knife, fork, two teaspoons (one
for tho coffee &nd one for the cereal),
a water-glass, table napkin, butter
plate and a fruit knife, should fruit
bo used which requires cutting, or an
other spoon, if berries are served.
Lay a try cloth at each end of tho
table, put tho carving knifo and fork
before tho master If tho menu de
mands them, and tablespoons for tho
cereal, potato and fruit beside the
dishes which require. Set a water
decanter in one corner of tho table,
and a salt and pepper between two
covers. Before the mistress put a
sugar bowl and cream pitcher, cups
and saucers, cereal and fruit dishes.
When the fruit to be served consists
of oranges, grape fruit or anything
which does not require small dishes,
put the fruit dish in the center of tho
table and small plates, Instead of
breakfast plates at each cover. The
waitress removes tho dishes of each
course and brings in tho meat, pota
toes and hot muffins or biscuits. Af
ter the family is served, the waitress
is nsually dismissed, the mistress
ringing if her services are required.
Should griddlecakes or waffles be
served after the meat, with this
course comes fresh knives and forks
and another set of hot plates. Good
Housekeeping.
Tea and Coffee.
A great many otherwise good cooks
fall when it comes to these bever
ages, simply because they overlook
the fact that water to make either tea
or coffee should be freshly boiling
not merely hot, or having boiled; but
boiling at the moment it Is poured
into the coffee or tea pot Water used
for this purpose -should not boil long
er than three minutes, as longer boil
ing causes It id lose by evaporation
most of its natural properties, leav
ing a composition of lime and iron
very injurious to coffee or tea. Wa
ter boiled a second time will ruin the
best of tea or coffee. Much also de
pends on the care taken of the pots;
these should be kept scrupulously
clean, well washed and aired every
time they are used, and every few
days they should be "boiled out" with
water in which a little soda or borax
Is thrown; this, with thorough rinsing
afterwards, will sweeten and cleanse
them.
A great many people contend that
Askfor Help
A Postal Will Bring You a Way to
Get Well.
Vhink how ofton you have read this
offer. Why do you wait, while thou
sands write me and get well? .
If you sick ones could only know
what I know, you all would write.
I will mail you an ordergood at
any drug store for six bottles Dr.
Shoop's Restorative. You may take
it a month on trial. If It succeeds, tho
cost is $5.50. If it fails, I will pay tho
druggist myself and your mcro word
shall decide it
Whatever your prejudice or doubt,
you must know tills: If tho remedy
did not succeed, tho offer would ruin
me. It must bo apparent that I have
learned how to cure.
When I have tho faith to take all
tho risk, won't you merely writo a
postal to get well?.
I have spent a lifbtimc in learning
how to strengthen weak inside nerves.
My Itestorativo brings back that pow
er which alone operate', the vital or
gans. I treat a weak organ as I would
a weak engine, by giving It tho power
to act My way always succeeds, save
when a cause like cancer makes a euro
Impossible. And most of these chron
ic diseases cannot be cured without
it
You'll lmow this when you read my
book.
8lnply itate which
book yon want, and
address Dr. Sboop,
Box S15 Buclne, Wit,
Mild canes, not chronic, are often enrod by
one or two bottlei. druggists.
7001 JTO. 1 0!T BTfirXMU
O0X 0. t OK T1U HXAftr.
1001 HO, I 0 Till XIDHKI8.
tOOt. VO. 4 rOKWOMZH.
fcOOK KO. t TOE MKN. mJ
BOOK M0. CON IIUXUIUXIIM
coffee should not be boiled, but, like
tea, should be steeped, as steeping
brings out tho strength without tho
rank taste which hard boiling is sure
to give It This, however, is a mat
ter of taste, as many people prefer
strong black coffee. Coffee, boiled a
long time, is strong, but it loses Its
delicate flavor, and is not, perhaps, as
acceptable or as helpful to dolicato
stomachs. A well-known and com
monly accepted allowance In making
the beverage is "one for the pot and
a heaping tablespoonful of ground
coffee for each person or cup." For
"settling" the grounds, a variety of
methods are employed; well-steeped
coffee settles itself.
What has been said of water for
coffee applies to that used for tea
Fresh boiling soft water is best, an!
tea should never boil, as the boilinf
brings out the tannin a powerful as
tringent, which will destroy tho deli
cate lining of the stomach. It is tho
tannin found In cold tea which is
healing to the eyes, but aside from
its destructiveness to the stomach,
it gives to tho boiled beverage a bit
ter, acrid taste which is very dis
agreeable. One teaspoon ful of tea to
each cup of hot water is tho usual al
lowance, with the extra one "for tho
pot;" have the water freshly boiling
when poured over the leaves, and al
low It to steep no longer than seven
minutes, covering closely, so that no
steam may escape. Do not expect tho
best results if you buy the cheap,
low-priced teas.
ONE YEAR FOR1Q CENTS
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A now magazine 1b being started ont In Colorado
and for tho first year will bo sent for 10c a year.
The Idea Is to publish stories of adrcnture, ongraY.
tags of grand mountain scenery, sketches or lucky
finds" In gold mlnea, etc. Typical or tbo West The
first edition will soon bo ready to mall. It Is really an
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paper and here's n chance for our readers. Back of
tho magazine is an old and solid publishing company
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